Peach Sauce

Ingredients

16 ounce can of peaches, drained

Brandy to taste

Butter to taste and optional

Directions

Puree the peaches in blender or food processor. Heat up in small saucepan and thin with brandy to taste; reduce to thicken if you wish; at last moment add some butter to give sauce a glazed look and spoon over cake.

Line a baking sheet with parchment paper or waxed paper and set the individual fruit on the baking sheet.

Freeze until the fruit is icy (this works only in a good 0 degree freezer) and transfer to plastic freezer bags; press out air. Use as needed in baked or cooked dishes or use raw, but pureed too soggy to use in fruit salads .

WHAT TO DO WITH FROZEN FRUIT

Puree in yogurt or buttermilk and sweetened with liqueur and/or honey for instant refreshing dessert drink.